1. Combine lemon juice, oil and parsley in small bowl. Cover and refrigerate 1/3 cup for tabbouleh. Place beef steak and remaining lemon juice mixture in food-safe plastic bag;turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Up to 1 hour before serving, hydrate tabbouleh mix with boiling water according to package directions, omitting any oil. (Do not proceed with package directions beyond this point.) Add tomato and 1/3 cup reserved marinade to hydrated tabbouleh; stir to combine. Set aside.

3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ashcovered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. (Do not overcook.)

4. Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.

Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steak, covered, 10 to 11 minutes for medium rare doneness, turning once. (Do not overcook.)

Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. (Do not overcook.)

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Photo and Recipe Courtesy of The Beef Checkoff